BBQ & Grilling Technique, Science, And Mythbusting (cont'd)

Smoking Ribeye
What is the right cooking temperature for barbecue? It depends. Not all food should be cooked low and slow or hot and fast. Sometimes, a combination of both is best, as seen in the reverse sear and in sous-vide-que. Read more about 2-zone cooking and when to grill with the lid up or down for perfectly cooked BBQ. read more
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We all strive to create tender, juicy, and flavorful meat, but we also want it safe. Monitoring the internal temperature is the best way to have the best of both worlds. Here's the ultimate guide to understanding proper cooking temperatures and food safety to ensure that your meat is cooked perfectly every time. read more
brined and cooked chicken breast comparison
Salt helps protein hang onto water during cooking so brining is a great technique to make food moist. But which is better, wet brining or dry brining? It all depends on which meat you're cooking and the results you want. Get the details. read more
soaking wood
There is no need to soak wood before cooking with it. Water doesn't penetrate wood. That's why they make boats from it! Discover the science behind wood combustion, smoke, and the best way to use chips, chunks and logs for smoking and grilling with wood. read more
grill with water pan
What is the difference between a drip pan and a water pan? And why do I need some humidity when I make barbecue in the first place? Find out here along with tips on indirect grilling and an answer to the question: What should I put in my water pan on my grill or smoker? Hint: It's not wine, beer, or juice. read more
planked salmon
Planking is a popular method for cooking fish like salmon on a grill. Fans claim that soaking the wood in water gently steams the fish, which gets nice and smoky from the smoldering wood. Planking makes a nice presentation and helps keep fish from sticking to the grill, but the rest is mostly bunk. Here's the science. read more
chicken sticking grill grates
Don't you hate it when food sticks to your grill grates? This article explains how to prevent it: keep your grill grates clean and use the right temperature for the food you're cooking. Maybe lubricate the food (not the grates) with some oil. Some fish baskets and grill toppers may also help prevent sticking. read more
image of heat transference in four potatoes
Can you make a potato cook faster by driving a nail through the center? In theory, the metal nail conducts heat through the potato, speeding up the cooking. To test the theory, our AmazingRibs.com science advisor, Professor Greg Blonder, ran a simple experiment. The results may surprise you. read more
David Burkes steak
Stop trying to get perfect grill marks! Yes, grill marks make us drool, but they are a sign of lost potential. Fact: the most flavorful meat has the most browning across its entire surface, not just a few browned stripes. Let's bust that myth. Read on to find out how to make the most flavorful browned crust on meat. read more
basting bbq maitake mushrooms
Looking for something new to barbecue? You'll love big cluster mushrooms cooked low and slow with this innovative press-and-sear technique. read more

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raw steak trimmed and tied
Want a great steak tonight? You don't have to shell out last week's paycheck at an expensive steakhouse. Here's how to cook the perfect steak at home. Six simple steps will get there, and we cover both the basics and the deeper details of buying, trimming, seasoning, and cooking your ideal cut of beef. read more

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